For pizza, naturally...
We tried our first pizzas on the grill tonight. Excellent, and something we will be doing a lot more of.
Notes: I found some tips (too late) on the blogosphere that would have aided the grilling. The primary thing that I will remember next time is to lightly brown the topping-side (sans toppings, of course) before adding the toppings and beginning the grilling proper. This allows the crust to cook evenly through. Why? Although naturally it's quite hot inside the BBQ when it's closed, it is not true convection cooking. So the tendency is to get a burnt bottom before the thing is fully cooked. I somewhat mitigated this problem by putting the pizzas off to one side, with that burner off, and turning up the other burner to create a more generalized heat. However, in the future, I would not only follow the brown-then-flip suggestion, but would a) heat the grill up hot prior to placing the pizzas on the grate, and b) subsequently put the heat on medium low, and attempt to keep the lid closed for most of the cooking time. The problem is, I'm such a tinkerer while I'm cooking, it's hard not to continually open the lid and see how things are doing. Net effect: I might as well just cook over a campfire, because I'm getting only radiant heat from underneath the cooking surface.
After dinner, we had a great walk/bike ride/trailer ride/running stroller ride.
